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Cook by occasion

Weekend grill fire

Dry surfaces, zone heat and fat that drips with purpose — fire as the main event.

Methods that fit

→Grilling →Roasting →Slow roasting →Steak

Cuts to open first

→Ribeye →Striploin →Belly →Rack

Read next

→Why grill skill is science: Maillard, heat flux and the steak you actually taste →Sauces, fat and balance: when the plate needs acid, heat or richness →Salt timing and brines: seasoning as chemistry, not last-second panic →Resting and carryover: the heat that keeps cooking after the fire

Other occasions

→Weeknight speed →Slow braise day →Shared pot night

← Cook by occasion

All cuts

Beef Primals

→Chuck →Ribeye →Striploin →Sirloin →Round →Brisket →Short plate →Flank →Shank →Head & cheek →Oxtail

Pork Primals

→Jowl →Shoulder →Picnic shoulder →Loin →Tenderloin →Belly →Leg →Hock & trotter

Lamb Primals

→Neck →Shoulder →Rack →Loin →Leg →Shank →Breast

Chicken Portions

→Breast →Wing →Thigh →Drumstick →Tenderloin →Oyster

Beef Offal Map

→Tongue →Heart →Liver →Rumen →Omasum →Abomasum →Small intestine →Large intestine

Bluefin Tuna Cuts

→Kama →Akami →Otoro →Chutoro →Tail belly

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